Page 72 – CWEB

Pea and Paneer Curry

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October 18, 2021

This is a very traditional, very comforting dish for many who grew up in India. Once you taste it, you’ll see why: the creamy cheese, the tang of the tomatoes and onions in the sauce, the bright green peas that pepper it. It’s a feast for the eyes as well as the taste buds. You can also use frozen paneer, found in the freezer section of most Indian grocery stores

INGREDIENTS

1 1/2 cups finely chopped onions
1 cup finely chopped tomatoes
3/4 cup Water
2 tbsp vegetable oil
1 tbsp minced fresh ginger
1 tbsp minced Garlic
1 tsp ground turmeric
1 tsp garam masala
1 tsp cayenne pepper
1 cup chopped paneer soft Indian cheese, or firm tofu if you are dairy-free
1/4 cup heavy cream or full-fat coconut milk
1/4 cup chopped fresh cilantro or parsley
12 oz frozen peas 1 package

INSTRUCTIONS

In the Instant Pot, combine the onions, tomatoes, 1/4 cup of the water, the oil, ginger, garlic, turmeric, garam masala, and cayenne. Stir well to combine.
Secure the lid on the pot. Close the pressure-release valve. Select MANUAL or PRESSURE COOK and set the pot at HIGH pressure for 5 minutes. At the end of the cooking time, allow the pot to rest undisturbed for 5 minutes, then release any remaining pressure.
Select SAUTÃ‰. Add the remaining 1/2 cup water, the paneer, cream, cilantro, and peas. Cook, stirring occasionally, until heated through, 5 to 8 minutes. Select CANCEL.

Source:- Cosorithis

Cod and Potato Oreganata

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October 18, 2021

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Growing up in an Italian Catholic home, cod and potato oreganata was a popular dish on Friday nights when meat was not allowed. Funny but this recipe from my past has also become a favorite standby recipe in my own home, especially as the weather gets cooler. This simple recipe, which requires only a skillet and a few basic ingredients, has been known to solve that last minute supper conundrum. In fact, it frequently saved the the day when I would come in late from work dreading the idea of starting supper and all the cleanup afterwards. Steaming the fish and potatoes allows for rapid cooking but don’t associate this method with bland ‘hospital’ food. Using only a small amount of water, with the addition of extra virgin oil, savory breadcrumbs, garlic, chili flakes and oregano ensures that the fish and potatoes are infused with amazingly rich flavours. If you’re anything like my husband and like a bit of crispness to the potatoes, remove the cover a few minutes it’s finished cooking and allow the juices to reduce. In a pinch, frozen fish and store-bought Italian seasoned breadcrumbs work well in this recipe. The addition of onion and corn is my adaptation of mom’s original recipe. In under 30 minutes you will have dinner on the table with no ‘muss and no fuss’, and you don’t have to wait for Friday night to enjoy this dish!

Ingredients

5 pieces cod fish fillets

6 Yukon gold potatoes thinly sliced (about ¼”)

1/2 large sweet onion sliced

1/2 cup water

3 tablespoons extra virgin oil

2 cloves garlic

1 1/2 tablespoons oregano

1/2 teaspoon chili flakes

cup seasoned Italian breadcrumbs

salt and pepper

Preparation

1. In a large non stick skillet, pour in 1/2 cup water and 3 tablespoons of extra virgin oil.

2. Place a layer of the Yukon gold potatoes and slices onions in the skillet.

3. Add 1/2 of the garlic slices on the potato/onion layer.

4. Spread the corn around the edges on top of the potatoes

5. Sprinkle 1/2 of the oregano, and 1/4 teaspoon of chili flakes on the potatoes/corn layer.

6. Season with salt and pepper.

7. Sprinkle a tablespoon or two of the breadcrumbs on top of the potatoes.

8. Place the cod pieces in the center of the layered vegetables.

9. Sprinkle the remainder of the seasoned breadcrumbs on the fish. Add the garlic slices

10. Sprinkle on the oregano, garlic slices, and remaining chili flakes. Season with salt and pepper.

11. Drizzle a generous amount of extra virgin olive oil over the fish.

12. Place a cover on the skillet and cook until done.

13. Cooking time will depend on the thickness of the fish and whether the fish used is fresh or frozen. Approximate cooking time 10-15 minutes.

Credit: Foodista

Porcupine Meatballs In Tomato Sauce

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October 16, 2021

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I had this crazy idea of making gluten-free meatballs with rice, cooked in tomato sauce all at once. When I opened the pot and saw these porcupine meatballs, I wasn’t quite sure what to think. But they are actually quite delicious, and very fun for both kids and grown-ups alike. Another dish where we get meat, vegetables, and rice all in one pot.

INGREDIENTS

FOR THE MEATBALLS

1 lb ground beef
1 large egg slightly beaten
1/2 cup finely chopped yellow onion
1/3 cup Arborio rice
1/4 cup chopped fresh parsley
salt and black pepper

FOR THE SAUCE

14.5 oz diced tomatoes 1 can undrained
1 cup Water
1 tsp dried oregano
1/2 tsp ground cinnamon
1/2 tsp smoked paprika
1/4 tsp ground cloves
salt and black pepper
chopped fresh parsley for garnish (optional)

INSTRUCTIONS

For the meatballs: In a large bowl, combine the ground beef, egg, onion, rice, and parsley and season with salt and pepper. Mix until well combined. Shape the mixture into 8 to 10 meatballs. Place in a single layer in the Instant Pot.
For the sauce: In a medium bowl, combine the tomatoes with their juices, water, oregano, cinnamon, paprika, and cloves and season with salt and pepper. Stir to combine and pour over the meatballs.
Secure the lid on the pot. Close the pressure-release valve. Select MANUAL or PRESSURE COOK and set the pot at HIGH pressure for 15 minutes. At the end of the cooking time, allow the pot to sit undisturbed until the pressure has released.
Carefully transfer the meatballs to a serving bowl. Use an immersion blender to puree the sauce directly in the pot until smooth, if desired. Pour the sauce over the meatballs.
Garnish with parsley, if desired, and serve.

Source:- Cosorithis

Pork and Hominy Stew (Posole)

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October 16, 2021

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I used a few different shortcuts in this posole recipe. Rather than follow the traditional method of toasting the chiles, then soaking and blending them, I used ancho chile powder and canned chipotle chiles for a quick, very flavorful, but not overly spicy blend. A bowlful of comfort, this stew will quickly become a favorite in your house.

INGREDIENTS

1 pound pork shoulder cut into bite-size cubes
1 yellow onion chopped
25 oz hominy 1 can undrained
3/4 cup Water
3 – 4 cloves garlic chopped
1 – 3 canned chipotle chiles in adobo chopped, with 1 to 2 teaspoons adobo sauce from the can (about 1/2 small can)
2 tsp ancho chile powder plus more if needed
2 tsp ground cumin
1 tsp dried oregano
1 tsp salt plus more if needed
1/4 cup fresh cilantro for garnish

INSTRUCTIONS

In the Instant Pot, combine the pork, onion, hominy and its juices (see Note), water, garlic, chipotle chiles, adobo sauce, ancho chile powder, cumin, oregano, and salt.
Secure the lid on the pot. Close the pressure-release valve. Select MANUAL or PRESSURE COOK and set the pot at HIGH pressure for 30 minutes. At the end of the cooking time, allow the pot to sit undisturbed until the pressure has released.
Check the pork for doneness. Taste and season with additional ancho chile powder and/or salt as needed. Garnish with the cilantro and serve.

RECIPE NOTES

NOTE: If you like your hominy more al dente, I suggest you put in half the can while cooking so it flavors and thickens the stew a bit, and save the other half to add after cooking.

Source:- Cosorithis

Coconut Jam Pork Chops

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October 16, 2021

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Forget about pork chops and applesauce, pork chops with organic coconut jam is about to be your new, well jam. Coco Treasure Organic Coconut Jam is rich in amino acids, high in fiber and has no added fructose. Being low in sugar not only makes coconut jam rate low on the glycemic index, but it also makes it a perfect addition to savory dishes like this one. While it provides the perfect amount of sweetness to baked goods or in your morning oatmeal, coconut jam becomes the perfect background flavor for the strong spices in this recipe. Together they make a slightly sweet, slightly spicy rub that’s a perfect complement for pork or chicken. Yes, try the very same recipe with chicken breasts, yum. For an easy side dish, stir a spoonful of Coco Treasure Certified Organic Extra Virgin Coconut Oil into hot rice and sprinkle with toasted, shaved coconut. The simplest coconut rice ever!

Ingredients

¼ cup Coco Treasure Organic Coconut Jam

1 teaspoon chili powder

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon sweet paprika

1 teaspoon salt

½ teaspoon black pepper

2 tablespoons olive oil

4 boneless pork chops, thick cut

Preparation

1. Combine all the spices with the coconut jam in a small bowl.

2. Pat the pork chops dry with a paper towel. Rub ¼ of the jam and spice mix on each chop, covering both sides. Loosely cover the chops with plastic wrap and allow them to sit out 20-30 minutes or until they reach room temperature.

3. Heat the olive oil on medium heat in a large, heavy, oven-safe skillet. When the skillet is hot, add the pork chops. Cook for about 3- 5 minutes on each side or until nicely browned.

4. Place skillet in a preheated 350-degree oven. Cook for 8-10 minutes more or until a meat thermometer placed in the thickest part reaches 165 °. Let the chops rest for 5-10 minutes before slicing.

Credit: Foodista

Sambhar Lentils With Tamarind Paste

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October 15, 2021

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The original recipe for this dish came to me from my friend Shubha Iyengar. Her family has been making it for generations for the temple where her maternal grandfather served as a priest. She was generous enough to coach me through making my own sambhar spice blend and then tolerated my tinkering with her recipe as I searched for ways to make it more efficient. You’re the lucky recipient of all this work, so I hope you enjoy this–along with lots of rice and ghee.

INGREDIENTS

FOR THE FIRST COOKING CYCLE

1/2 cup toor dal split pigeon peas
2 1/2 cups Water
1 cup drained canned diced tomatoes
1 yellow onion coarsely chopped
4 1/2 tsp sugar
1 tsp salt
1 tsp ground turmeric
1/2 – 1 tsp cayenne pepper
1/2 cup Sambhar Spice Mix see recipe in notes

FOR THE SECOND COOKING CYCLE

2 cups Water
1/2 cup frozen pearl onions
1/2 cup cut frozen green beans
1 tbsp tamarind concentrate

FOR THE TADKA

1 tbsp ghee
1 tsp mustard seeds
2 dried red chiles
4 – 5 fresh curry leaves
2 tbsp finely chopped fresh cilantro

INSTRUCTIONS

For the first cooking cycle:< In the Instant Pot, combine the toor dal, water, tomatoes, onion, sugar, salt, turmeric, cayenne, and spice mix. Stir to combine.
Secure the lid on the pot. Close the pressure-release valve. Select MANUAL or PRESSURE COOK and set the pot at HIGH pressure for 10 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then release any remaining pressure. Using an immersion blender, puree the mixture directly in the pot until smooth.
For the second cooking cycle: Add the water, pearl onions, green beans, and tamarind concentrate to the pot. Secure the lid on the pot. Close the pressure-release valve. Select MANUAL or PRESSURE COOK and set the pot at HIGH pressure for 2 minutes. At the end of the cooking time, quick release the pressure.
For the tadka: In a small skillet, melt the ghee over medium-high heat. Add the mustard seeds, chiles, and curry leaves. Stand back and allow the mustard seeds to sizzle and spatter for about 30 seconds. Pour the hot flavored ghee into the sambhar and mix well. Divide sambhar among four serving bowls and garnish with cilantro.

RECIPE NOTES

Sambhar Spice Mix
Makes about 1/2 cup
This is Shubha’s family recipe for a simple sambhar blend. Most families buy this spice mix, but I prefer making my own blends. If you have allergies, it’s often just safer to use homemade spice mixes. Use this for Sambhar Lentils with Tamarind Paste or Spicy Vegetable Soup, as well as other creative uses you’ll think of as you get familiar with it.

TOTAL TIME: 10 minutes
Dietary Considerations: Suitable for all diets

<ucsa>2 tbsp</ucsa> unsweetened shredded coconut
<ucsa>1 tbsp</ucsa> chana dal (split brown chickpeas)
<ucsa>1 tbsp</ucsa> urad dal (split black lentils)
<ucsa>1 tsp</ucsa> cumin seeds
<ucsa>1/2 tsp</ucsa> whole black peppercorns
<ucsa>1/4 tsp</ucsa> fenugreek seeds
<sa>5 to 10 fresh</sa> curry leaves
<sa>2 to 5 dried</sa> red chiles

In a small dry skillet, combine all the ingredients. Toast over medium-high heat, stirring occasionally, until the coconut starts to brown on the edges, about 5 minutes. Transfer to a plate and allow to cool completely.
When the spices are cool, transfer to a clean coffee grinder or spice grinder and grind to a fine consistency.
Store in an airtight container in a cool, dry place for up to a month. Shake or stir before using.

Source:- Cosorithis

Green Chicken Pozole

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October 15, 2021

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Pozole verde is a traditional Mexican soup that can be made with either chicken or pork in a salsa verde broth. The broth gets its vibrant green color from my homemade Spicy Salsa Verde (page 24), made with fresh tomatillos and green chiles. And just like with traditional pozole, the garnishes–finely shredded cabbage or lettuce, chopped onion, sliced radishes, and a squeeze of fresh lime juice–play just as important a role as the chicken and hominy.

INGREDIENTS

3 pounds boneless chicken breasts or thighs cut into large chunks
1 medium onion halved
3 cloves garlic minced
4 sprigs cilantro
29 oz white hominy 1 can drained,
3 cups Spicy Salsa Verde
2 cups chicken broth
1/2 tsp coarse salt plus more for seasoning (optional)
1/2 tsp crushed dried Mexican oregano
Chopped red onion for garnish
Shredded cabbage or lettuce for garnish
Sliced radishes for garnish
freshly squeezed lime juice for garnish
Tostada shells or tortilla chips for serving (optional)

INSTRUCTIONS

In the Instant Pot, combine the chicken, onion, garlic, cilantro, hominy, and salsa verde. Add the chicken broth, salt, oregano, and 3 cups water.
Lock the lid into place and set the steam release valve to sealed. Select Manual or Pressure Cook and set the timer for 20 minutes on high.
When cooking is complete, allow the pressure to release naturally. Unlock and remove the lid.
Season the pozole with more salt, if necessary. Ladle into bowls and garnish with chopped onion, shredded cabbage, sliced radishes, and a squeeze of fresh lime juice. Serve with tostada shells or tortilla chips (if desired).

RECIPE NOTES

Substitution tip: Haven’t tried making the Spicy Salsa Verde yet? Substitute 1 (28-ounce) can green enchilada sauce. Also, if you prefer more hominy in your pozole, add 1 (15-ounce) can.

Source:- Cosorithis

Coconut Crusted Rockfish

CWEB

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October 15, 2021

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Mild rockfish fillets, pan-fried with a coconut-breadcrumb coating. Served with mango salsa and cilantro-lime rice pilaf.

Ingredients

For the mango salsa:

1 ripe mango, diced

1/3 c. finely diced red bell pepper

1/2 of a serrano chile, ribs and seeds removed, minced fine

1 T. minced fresh cilantro

1/4 t. grated lime zest

1 T. fresh lime juice

1 T. orange juice

salt & pepper

For the rice pilaf:

2 T. butter

1 small onion, chopped fine

salt & pepper

1 1/2 c. basmati rice, well rinsed

1/4 c. shredded unsweetened coconut

2 1/2 c. water

2 T. minced fresh cilantro

2 T. fresh lime juice

For the fish:

4 rockfish fillet (cod, or another mild white fish can be substituted)

salt & pepper

1/2 c. flour

2 eggs

1 T. water

1 c. unsweetened shredded coconut

1/2 c. panko breadcrumbs

3/4 c. vegetable oil

lime wedges, for serving

Preparation

1. Make the salsa: In a small bowl, combine all the salsa ingredients, season with salt & pepper (pepper is optional). Set aside while preparing everything else.

2. Start the rice: Melt the butter in a large saucepan over medium heat. Add onion and 1/2 t. salt. Cook until softened, about 5 minutes. Add the rice and coconut and saute about 3 minutes, until rice starts to become translucent at the edges. Add the water, bring to a boil, then reduce heat to low and cover. Cook about 15 minutes, until the water is absorbed and rice is tender. Remove pan from heat and let sit, covered for 10 minutes. Gently fluff the rice with a fork. Add the cilantro and lime juice and pepper to taste.

3. Make the fish: Meanwhile, pat the fish fillets dry and season with salt and pepper. In one dish place the flour, in another dish, beat the eggs and 1 T. water until mixed, and in another mix together the coconut and panko. Working with one fillet at a time, dredge fish in the flour, then pat off the excess, dip in the egg, letting any excess drip back into the bowl, then coat in the coconut-panko mix, pressing the coating onto the fish to be sure it adheres.

4. Heat the oven to 200 degrees f. (to keep the fish warm between batches). Heat the oil in a large nonstick skillet over medium-high heat until the oil shimmers and just starts to near the smoking point. Add 2 of the fillets and cook about 3 minutes per side, until the fish is golden and cooked through. Drain briefly on paper towels and place in the warm oven while cooking the remaining fish. Serve the fish and rice with the mango salsa and lime wedges.

Credit: Foodista

Pork Carnitas

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October 14, 2021

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Traditionally, carnitas are slow cooked for hours in a large copper cazo (pot) filled with manteca de cerdo (pork lard) and stirred occasionally with an oversize (4- to 6-foot) wooden spoon. While the resulting little pieces of crispy fried pork are absolutely irresistible, the reality is: Ain’t no one got time for that. But with the Instant Pot ® you can enjoy a healthier and more flavorful version of carnitas in about an hour. Make a feast out of this easy weeknight meal by serving with Frijoles Borrachos (page 32) and Classic Mexican Rice (page 28), or serve the carnitas as a simple taco filling and top with chopped onion, cilantro, a squeeze of fresh lime juice, and your favorite salsa.

INGREDIENTS

2 tbsp manteca (pork lard) or vegetable oil
2 1/4 lbs pork shoulder roast or Boston butt cut into 2 inch pieces
1 tsp coarse salt
1 tsp ground cumin
1/2 tsp freshly ground black pepper
1 cup Freshly Squeezed Orange Juice
1/4 cup freshly squeezed lime juice
2 leaves bay

INSTRUCTIONS

Set the Instant Pot to SautÃ© and adjust to More or High. Heat the manteca in the pot until completely melted. Add the pork and fry for 6 to 8 minutes, or until light golden brown. Season with the salt, cumin, and pepper. Add the orange and lime juices and top with the bay leaves.
Lock the lid into place and set the steam release valve to sealed. Select Manual or PRESSURE COOK and set the timer for 25 minutes on high.
When cooking is complete, allow the pressure to release naturally. Unlock and remove the lid. Remove and discard the bay leaves.
Using two forks, shred the pork carnitas in the pot. Enjoy! Option

RECIPE NOTES

tip: To crisp up your carnitas, spread them out on an ungreased baking sheet. Bake in a 425 °F oven for 8 to 10 minutes, or until golden and crisp.

Source:- Cosorithis

Arroz con Tres Leches (Mexican Three-Milk Rice Pudding)

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October 14, 2021

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Arroz con Tres Leches (Mexican Three-Milk Rice Pudding)

Arroz con leche is a sweet and creamy Mexican rice pudding lightly infused with cinnamon that both kids and grown-ups love. This version is extra creamy because it is made tres leches—style, with three types of milk: whole, evaporated, and sweetened condensed. Using the Instant Pot ® for this classic Mexican dessert makes it even easier to enjoy with no hassle at all. Just mix in the ingredients, cover the pot, press start, and forget about it.

INGREDIENTS

3 cups whole milk
14 oz sweetened condensed milk 1 can
10 oz evaporated milk 1 can
1/8 tsp coarse salt
1 cup long-grain rice
2 cinnamon sticks 3-inch
ground cinnamon for serving

INSTRUCTIONS

In the Instant Pot, combine the whole milk, condensed milk, evaporated milk, and 2 cups water, whisking until combined. Season with the salt.
Add the rice and cinnamon sticks.
Lock the lid into place and set the steam release valve to sealed. Select Manual or PRESSURE COOK and set the timer for 20 minutes on high.
When cooking is complete, allow the pressure to release naturally. Unlock and remove the lid.
Discard the cinnamon sticks. Gently stir the rice to combine. Serve warm; sprinkle with ground cinnamon just before serving.

RECIPE NOTES

Option tip: Rice pudding can also be enjoyed cold. Simply allow arroz con leche to cool completely, then transfer to an airtight container, cover, and refrigerate for at least two hours before serving. Top with a dollop of whipped cream and sprinkle with ground cinnamon.

Source:- Cosorithis

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INGREDIENTS

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INGREDIENTS

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Ingredients

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